I am so excited to finally be able to be sitting down and writing recipes again! I have had a really busy 4-6 weeks with Evelyn starting school, me preparing to start work again in a few weeks as well as Evelyn’s birthday this weekend. Phew! I am shattered but thrilled to be back typing away as I really do enjoy it and find it an amazing way to relax.
I made this broccolini salad last week as an accompaniment to a steak with mushroom sauce and it was really delicious! I had some broccolini wedged in a deep dark corner of my vegetable crisper and this was the perfect way to use it up.
This is a quick and easy warm salad that makes a delicious side to some grilled chicken or steak. The broccolini is drizzled in olive oil and seasoned with coarse salt and black pepper before being char-grilled on a griddle pan (or frypan if you don’t have a griddle). Once the broccolini is cooked, it is set aside and the cherry tomatoes are tossed in the hot pan to blister and then the salad is all thrown together. Some salty greek feta as an extra ‘seasoning’ and garnish followed by a drizzle of a quick and easy dressing and a swizzle of balsamic glaze. So quick, pretty to look at and, most importantly, delicious to eat! 😋
1 bunch of broccolini, sliced length ways down the stalk
1/2 punnet (125g) of cherry tomatoes, halved
30g crumbly feta cheese (I went with a Greek style feta)
1 tbsp olive oil
1 tbsp lemon juice, freshly squeezed
1 (small) clove of garlic, finely grated using a hand grater
salt and pepper
Prep time: 10 minutes
Cook time: 15 minutes
Servings: side dish for 2 people
Make the dressing
Combine olive oil, lemon juice, garlic, salt and pepper and whisk to combine. Set aside.
Make the salad
Trim 1-2cm off the bottom of the broccolini stalk, then slice lengthways down the centre of the stalk. It is easiest to do this if you start from the top and follow the little branches down. Drizzle with olive oil and season with coarse sea salt and black pepper.
Heat a griddle pan or fry pan over medium-high heat and once hot, add your broccolini. Drizzle with some additional olive oil. Cook, turning regularly until they are cooked through. Taste test to make sure they are cooked to your liking before removing them from the pan. I like mine still a little bit firm, and grilled them for approximately 4-5 minutes. But adjust the time you cook the broccolini to your own taste preferences. Once you are happy, remove from the pan and set aside.
Turn the pan down and add your tomatoes. You are not wanting to cook these down too much, just to heat through and get some charring on the skin. I cooked mine less than a minute as the pan was super hot from cooking the broccolini – and then took them off the heat.
Put it all together
Lay the broccolini on your serving dish and then toss the tomatoes over the top. This does not need to be perfect at all – just throw them on!
Crumble the feta over the top of the salad, drizzle the dressing over the top and season with salt and pepper to taste.
Finish with a swizzle of balsamic glaze, and serve immediately.